Chicken Broth

One of the easiest staples to have on your back burner….literally! Homemade chicken broth is one of the easiest things to throw together, takes no skill or fancy kitchen equipment, just a little bit of your time to reap the benefits. Vegetable or chicken broths are great to have on hand to cook beans or grains, throw into sauces, stews or to turn into the base of a soup. The longer cooking time will give you a rich medicinal broth that is perfect as a base for a meal or to simply sip on throughout the day.

ONCE YOU LEARN HOW TO MAKE THIS CHICKEN BROTH YOU WILL BE HOOKED!

So save those chicken bones and unused vegetables that you were thinking of tossing. Instead throw them into a big pot with some water and a few spices. The chicken broth recipe below is a robust one that will pack in the nutrients, like medicine in a pot. No need to peel things, just chop them up to fit in the pot. If I don’t have all the ingredients listed (or the time to chop) I use a simpler version to make my chicken broth. I just add to a pot the carcass, onion, carrots, celery, garlic, lemon, thyme, salt, pepper and water. No real rules with chicken broth except the longer you cook it the more you’ll get from it. Meaning the longer the bones stew in the broth the more minerals, gelatin and collagen will be pulled out or leached from the bones. Adding in the lemon or a little vinegar (something acidic) will further help the broth pull the gold from the bones.

You can also use this recipe to make Turkey Broth after the holidays. Or this chicken broth can be made in a slow cooker and cook on slow for 12-24-hours. The key is cooking this broth for at least 4-6 hours, the longer the better!!

Try it out and let me know what you think!

Print Recipe

Chicken Broth

Chicken broth is quick to throw together and is an essential base to have in your fridge or freezer. The broth is both medicinal and incredibly flavorful. Perfect to use as a base for a meal or to sip on throughout the day.

Place all ingredients in large soup pot, cover with cold water and bring to a boil. Skim off any foam that rises to the surface.

Reduce heat to low, partially cover and let simmer for 2-6 hours.

Let cool and strain liquid into storage containers. Discard the solids.
Keeps in fridge for 2-3 days or in freezer for 4-6 months.

Recipe Notes

MODIFICATIONS

For a plant-based vegetable broth, simple make the broth above without the chicken carcass. Cooking time can be reduced down to 2-4 hours. The vegetables, seaweed (kombu) and spices make a flavorful broth rich in vitamins and nutrients from these grounding vegetables.